f you love bright, fruity flavors in your salad, this homemade Raspberry Vinaigrette is a must-try! It’s the perfect balance of sweet and tangy and pairs beautifully with baby leaf lettuce, fresh fruits, crisp cucumbers, and even savory add-ins like bacon or goat cheese.
Whether you're serving it with a summer salad, a side dish, or a light lunch, this easy raspberry vinaigrette recipe comes together in just minutes and adds a burst of flavor to every bite.
If you're a fan of flavorful vinaigrettes like I am, you're going to love this quick and delicious dressing. Let’s dive in and make your next salad unforgettable!
This vinaigrette shines in the summer when raspberries are at their peak! Give this a recipe a try soon and please let me know how you like it in the comments below!
Looking for another yummy summer recipe? Try my super easyIndividual Strawberry Shortcake Trifle!
Ingredients
- fresh raspberries
- extra virgin olive oil
- red wine vinegar
- honey
- kosher salt
- fresh black pepper
See exact quantities in recipe below.
Instructions
This vinaigrette is so easy. Simply press those raspberries through a fine mesh strainer and then combine with the other ingredients in a jar. Add a lid to the jar and shake vigorously until well combined. Watch the video below to see this recipe in action!
Tips
I like to mash the raspberries first then add to a fine mesh strainer and push through.
Be sure and use a scraper and scrape the strainer on the bottom to remove any juice or pulp hanging on.
Using a mason jar works wonderfully! I love these lids for my dressings.
Storage
Store the dressing in the fridge in the jar or another airtight container for up to a week.
Serving Suggestions
- Green Salad with veggies
- Green Salad with fruits
- Green Salad with fruits and sugared pecans
- Drizzled over cucumber and watermelon
Salads to Try
Other Topping Ideas
Raspberry Vinaigrette
Ingredients
- 6 ounces fresh raspberries rinsed and drained (about 1 ½ cups)
- 4 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 ¼ teaspoon honey
- ¼ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
Instructions
- Smash raspberries onto a plate or cutting board. Push through a fine mesh strainer. Be sure to scrape the bottom of the strainer to remove any extra pulp hanging on. Add the juice from the berries to a jar and combine with all other ingredients. Shake well to emulsify. If you have time pop in fridge for atleast 30 min to let the flavors meld together.
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